Crisp Piped Meringue Swirls with Vanilla

What you need

• 4 large egg whites, room temperature
• 200 g (1 cup) caster sugar
• 1/4 tsp cream of tartar
• 1/2 tsp vanilla extract

Method

Restated from the original video

1. 1

   Heat the oven to 120 °C (250 °F). Line two baking sheets with parchment paper.

2. 2

   Wipe the bowl and whisk with a damp paper towel so no grease is left. Any fat stops the whites from rising.

3. 3

   Beat the whites at medium speed to a foam, 1-2 min.

4. 4

   Add the cream of tartar and keep whisking until soft peaks form.

5. 5

   Add the sugar 1 tbsp at a time, whisking for 15 seconds after each spoonful.

6. 6

   Whisk on high until the meringue is thick, glossy and holds a stiff peak, 5-8 min. Rub a little between your fingers: it should feel smooth, not gritty.

7. 7

   Whisk in the vanilla.

8. 8

   Spoon the meringue into a piping bag fitted with a large star tip.

9. 9

   Pipe swirls about 5 cm (2 in) wide onto the sheets, 3 cm (1 in) apart.

10. 10

    Bake until the meringues are dry, crisp and lift cleanly off the paper, 70-75 min. They should stay white or turn a pale cream.

11. 11

    Switch off the oven, leave the door shut and let the meringues dry inside for 1 hour.

12. 12

    Cool completely, then store in an airtight container.

Imported from dinnerthendessert.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.